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Candied Macadamia, Cranberry & Caramel Tart on a sheet pan, over head, on black surface, with the right side cut off.
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5 from 1 vote

Candied Macadamia, Caramel & Cranberry Tart

A colorfully delicious fall and winter tart that’s sweet and salty, tart and crunchy, with a mouthwateringly gooey caramel filling topped with fresh cranberries and pumpkin spiced candied macadamia nuts. YUMMMMM!!!!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: Californian
Servings: 12


Macadamia Tart Dough

  • 1/2 cup macadamia nuts chopped
  • 1 1/4 cup all-purpose flour
  • 1/3 cup powdered sugar
  • 8 tablespoons butter
  • 2 yolks lightly beaten
  • 1/2 teaspoon salt

Candied Macadamia Nuts

  • 2 cups macadamia nuts dry roasted & lightly salted
  • 1 egg white
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 tablespoons water


  • 2 cups candied macadamia nuts
  • 2 cups cranberries
  • 1 1/4 cup heavy whipping cream
  • 1/2 cup butter unsalted
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt



  • In the bowl of a food processor, pulse macadamia nuts until they’ve been reduced to a coarse meal. Add flour, powdered sugar and salt and pulse to combine. Add cubed butter and pulse a few more times to break the butter into pea size pieces. Drizzle the egg yolks over the top and pulse until the dough starts to come together.
  • Form dough into a disk, wrap in plastic, and chill in the fridge for at least 2 hours and up to 5 days (you can also store dough double-wrapped in the freezer for up to 2 months).
  • On a lightly floured surface, roll the dough out to about 1/4-inch thick and into a rough 12-inch circle. Transfer to a greased 11-inch tart pan. Freeze for 30 minutes.
  • Preheat oven to 375 grams. With a fork, poke holes in the curst ….Line chilled tart crust with greased foil and fill with pie weights or dried beans. Place on a sheet pan. Bake for 20 minutes until set and edges just begin to turn brown.

Candied Macadamia Nuts

  • Preheat the oven to 300 F degrees and line a baking sheet with parchment paper.
  • In a small bowl, whisk the egg white and water until very foamy.
  • Place the nuts in a large bowl and toss with the egg white.
  • In another bowl, add the sugars, pumpkin spice and salt; mix to combine.
  • Add the sugar mixture to the nuts and toss until evenly coated.
  • Spread the nuts out on the baking sheet and bake for 25-30 minutes.
  • Remove from the oven and allow to cool for 2-24 hours in order to crisp up.


  • In a small saucepan set over medium low heat, warm cream and butter just until butter is melted. Set aside.
  • Add sugar to a heavy bottom saucepan and place over medium heat. Let sit until edges begin to melt and turn golden, do not stir. Continue to cook until all of sugar has caramelized, swirling the pan as needed to promote even browning. This whole process should take about 5-7 minutes. Watch it carefully so it doesn't burn.
  • As soon as sugar is caramelized, remove from heat and slowly add warm cream mixture a little at a time while whisking constantly. Once all of the cream mixture has been added, return to medium heat and stir until any hardened clumps have melted and caramel is smooth.
  • Remove from heat and stir in salt and vanilla. Stir in cranberries and candied macadamia nuts. Pour mixture into the parbaked tart crust (crust should still be on sheet pan). Carefully transfer to oven and bake until caramel is bubbling at the edges, 20-25 minutes.
  • Cool at room temperature for at least 1 hour. Serve immediately or store in the fridge and serve later. Tart will keep in fridge for up to 3 days.


  • Don’t let your tart dough get warm! If it does, put it back in the fridge/freezer to chill.
  • Start with very cold cubed butter for the dough.
  • If you’re simply not having luck with the dough it’s okay to quasi piece it together in the tart pan. The filling will cover it and no one will see. Please see my imperfectly perfect tart crust below.
  • Use pie weights (or beans) and poke holes in the tart crust pre-oven time.
  • Keep a close eye on your caramel so that it doesn’t burn.